A sprinkle of cinnamon on morning toast is so good but it is not true cinnamon. It is Cassia.
Cassia cinnamon (Cinnamomum Cassia) and true cinnamon (Cinnamomum Verum) belong to the same botanical family, and they also look alike. But they differ in flavor.
In the kitchens of the United States, Europe, China and Southeast Asia, Cassia is most commonly used. True cinnamon is found in kitchens in Mexico, Latin America, India, and other nations in South Asia. In Great Britain and Australia, Cassia can only be sold as Cassia and Cinnamomum Verum can only be sold as cinnamon.
Cinnamon is known to fight disease-causing microbes such as bacteria and fungi. It has been shown to also improve healing of wounds. Researchers in Korea found that cinnamon protected brain cells from damage of a stroke. Ayurvedic physicians in India use it for respiratory ailments, stomach upset, muscle spasm and for diabetes help. Most of the studies on cinnamon have been done with Cassia.
Cinnamon's sweet and spicy bite is the same as its bark- the spice is derived from the bark of a topical evergreen tree.
I enjoy cinnamon in the teas, Herbal Apple Pie, Be Calm, Cinnamon Apple Bread, Roasted Almond Herbal and Black, Chai Green, Golden Apple Green, Chocolate Chai Black, and Pumpkin Spice Black.
Sip, sit back and enjoy while nourishing your body.